Roast Chicken (Caribbean style) (Edit recipe)

A simple roasted chicken recipe loaded with notes of Caribbean flavor and roasted to perfection.

8 hours

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	677
Fat:	48 g
Carbohydrates:	8 g
Protein:	53 g
Cholesterol:	213 g
Sodium:	872 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 8

Ingredients

5-6 lb Whole Chicken
2 tsp Salt, (or to taste)
1 Tbsp Smoked Paprika
1 Lemon
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Coconut Aminos
1 cup distilled White Vinegar, (used with water to wash the chicken)
.5 cup White Wine, (or pineapple juice)

Green Seasoning

.5 Yellow Onion
2 head Green Onion (Scallion)
1 bunch fresh Thyme, leaves removed from the stem
4 cloves Garlic
2 Celery, stalks
.25 cup Cilantro
2 Wiri Wiri Peppers, seeds removed (substitute with scotch bonnet pepper if necessary.)
1 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Making the Green Seasoning

Add all of the green seasoning ingredients listed above to a food processor and blend until a smooth paste forms.

Seasoning the Chicken

Wash and prep chicken with vinegar and water. Remove the liver, neck bone and gizzards if included. You can discard these bits or add them to the roasting pan if you like.
Using kitchen shears, cut the chicken down the breast bone, then turn chicken back side up and press on the back bone to flatten chicken.
Turn chicken breast side up and dry inside chicken with paper towel.
Using half of a lemon, drizzle lemon juice over the chicken, followed by 1 tbsp of olive oil and the coconut aminos. Rub to cover the chicken evenly.
Sprinkle generously with salt and paprika
Add half of the green seasoning to inside of the chicken, ensuring to get the seasoning in all the nooks and crannies and any parts of the breast that may have pockets.
Place chicken breast side down into a roasting dish or pan.
Press to ensure chicken is flat, then repeat the seasoning steps above: dry chicken skin with paper towels. Drizzle the juice of half a lemon, followed by 1 tbsp of olive oil. Rub to cover all visible surface area of the chicken. So basically anywhere else that you didn't add seasoning before. Sprinkle generously with salt and then lather with the remaining green seasoning.
Cover the chicken with plastic wrap and place seasoned chicken in the refrigerator to marinate overnight.

Roasting the chicken

Remove chicken from the refrigerator at least 1 hour before roasting to allow the pan and the chicken to come up to room temperature.
Preheat oven to 450˚F.
Remove plastic wrap from chicken.
Place chicken uncovered on the middle rack of the oven.
Roast uncovered for 30 minutes
Add 1/2 cup pineapple juice (or white wine If not doing Whole30) to pan and cover with aluminum foil. Do not spoon juices on the chicken.
Continue to roast for another 15 minutes to 30 minutes, then remove chicken from oven.
Let rest for 15, then spoon pan juices over the chicken before serving.